Canned Bread Pudding

 

As with my prior recipe for rice pudding, safely store these in the refrigerator. They are so good microwaved and eaten straight out of the jar, either for breakfast or dessert! You can use dried cranberries instead of raisins. I played around with the spices because nutmeg can be overpowering. I doubled this recipe to make 12 jars. One batch was made as this recipe, the next I used 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp allspice. Delicious and easy to make! 

BREAD PUDDING

INGREDIENTS

2 cups Cubed Bread

1/4 cup Raisins

2 Eggs Slightly Beaten

2 cups Milk

¼ cup Melted Butter (1/2 stick) 

½ cup Sugar

1 tsp Cinnamon

½ tsp Nutmeg

1 tsp Vanilla

DIRECTIONS

Preheat oven to 350°. 

Wash and sterilize 6, 1/2 pint jars. Lightly oil the inside of the jar. Divide bread pieces on the bottom of the jars, add 8 raisins to each jar. Melt butter in saucepan and add milk to warm it up. Add sugar to dissolve it then add spices and slowly add the egg, whisking constantly. Remove from heat and using a canning funnel, cover bread and raisins with custard mixture, just up to the neck of the jar. Place on a cookie in the oven and bake for 30 minutes or until golden brown on the top.

The pudding will try to escape while baking but rest assured, it will calm down when it comes out of the oven. Immediately wipe rims of jars and put on lids and rings. They will start to ping shortly.